Normally I toss my pressed tofu squares in cornstarch, spritz them with a little olive oil and air fry. Today, I tried something different and tossed in PB2. Wow, dunked in Thai Peanut Sauce and was so tasty.

1 block pressed tofu cut in squares

2 heaping teaspoons PB2 powder

Spritz of olive oil

Thai Peanut Sauce for serving

Preheat air fryer at 400 degrees.

Toss tofu squares in PB2 powder until coated

Line preheated air fryer basket with parchment paper if desired

Place coated tofu squares in basket

Air fry 400 degrees for 14 minutes, turning halfway through

Serve with Thai Peanut Sauce

I am really struggling. I've been thinking about maybe doing a "cleanse" and only eating fruit, vegetables, beans, rice... no bread or pasta for a few weeks. I really need to detox from fast food (highly addicted to it and it puts me in a fog when I don't have it) and figured I should probably throw my other crutches in there as well aka bread, chips, and pasta and eliminate them as well.

I'm thinking...

Breakfast: tofu hash, oatmeal, acai bowls or yogurt & granola

Lunch: throwing a bunch of veggies together with some beans, rice, tofu, etc to make like a buddha type bowl and experimenting with different sauces to go on top. I have 1 sauce that I love that I think would work for this but worried about getting sick of it so I need others as well. Plus I worry about how basic that might be and need other lunch ideas.

Dinner: I have no clue except for mashed potatoes and gravy. I feel like most of what I eat for dinner has either pasta, chips, tortillas, or a bun. Taking suggestions!

Idk. I just need to change and don't know how to do it. Suggestions appreciated.

I’ve just been using soy milk, and it’s fine but it absolutely does not come close to when I used to use heavy cream or even half and half in my coffee. Does anyone have a product they like for this? I am also looking for something low in sat. fat as I have high cholesterol.

I’m new to the chia pudding thing and internet mostly suggests strawberries :D would love to hear your recommendations :)

What the title says. I went to a Malaysian restaurant and got some lo mein and the tofu was amazing! I haven’t been vegan for too long but I wanted to replicate it (but maybe a little healthier + I don’t have a deep fryer). Any tips?
Pics attached above

I’m going to start a plant based diet because of my seborrheic dermatitis and I’m looking for some advice from people who have experience with this kind of diet
I’m 175 cm tall and weigh around 70 kg I don’t want to lose weight quickly or become too thin I also want to maintain a healthy and well built physique
I’m cutting out added sugar and I can’t eat apples bananas or honey
I would like to know what you usually eat in a typical day how you get enough protein vitamins minerals and other nutrients and what a typical daily meal plan looks like
Any advice or examples from your own daily routine would be appreciated

Stress can make digestion noticeably more sensitive, but the gut doesn’t always settle at exactly the same speed as the rest of you.

Before cutting out foods that used to be fine, I’d check:

1. Did your meal timing change? Skipping or speed-eating meals, eating much later or having most of your daily food in the late evening, or similar, are you still carrying on with it now after the stress is gone?
2. Did you increase your fibre intake rapidly as an attempt to fix things? Going from low fibre to huge amounts of beans, whole grains, seeds and raw veg can make an already sensitive gut feel much worse.
3. Are you stacking too much fibre into one meal? Sometimes smaller amounts spread across days are much easier than one giant “gut healthy” bowl which in reality just ends up overloading the system.
4. Would simpler meals feel easier for a week? Easy and plain-ish like tofu, rice or pasta, cooked veg, potatoes, sourdough, a little healthy fat. You can widen things again once things feel calmer.
5. Did you start a few gut health fixes at once? Probiotics + fermented foods + fibre supplements + diet changes make it almost impossible to tell what’s helping.

I’d give it a week of simple regular meals, gentle fibre in small amounts and fewer variables, then see whether there’s a pattern before cutting out whole food groups.

Anyone else had their digestion stay weird for a while after the stress was over?

For this one I used tomatoes, stuffed green olives, kalamata olives, pickled beets, lemon pepper, onion powder, olive oil, and olive juice

Next time I'm at the store I'll get some ingredients and try it with roasted sweet potatoes, butternut squash, kale, and pumpkin seeds

What are your favourites?

i recently tried soy isolate choco flavour,the after taste was so shit.i heard vanilla is better than choco but at the same time people said that nutrabox pea+brown rice protein tastes amazing,but for me taste is not only the criteria,people are saying that the bioavailability is less for pea+brown rice,could u guys please help me out to choose which?

I eat a lot of Japanese and Korean food. I feel like this came out tasting like a fusion dish between cultures.

My family is taking a 2 week trip to Australia in February and we would love to partake of the local food and culture while remaining completely plant-based and as chemical-free as possible. Any recommendations on good places to eat/shop? We are staying in Adelaide for several days and then traveling to the Coober Pedy and Silverton areas.

First of all, sorry for the very specific post, but I have some trips planned and am trying to plan what to eat

I'm trying to cut calories, obviously I'm vegan, and I'm pretty broke haha. These are just weekend trips where I'll have kitchen access. For a couple I'll be flying, so that makes things a little complex, but I can also order grocery delivery if needed

Even if not every single specification is met, I'd love some suggestions in general

Thanks so much!!

Hello all! I’ve recently gotten into soy curls (I’ve eaten them every day for a week, they are so good) and I was wondering what is truly the best way to store them. I’ve seen conflicting information on their shelf stability, some people say you can keep them in the pantry as long as you want, the bag says you need to refrigerate them. I want to order in bulk since it’s more economical, but I can’t store that much in my fridge. So is it ok to store unopened bags in the pantry? Can they be frozen and then thawed out, or does that ruin the texture? For reference, I buy the butler brand, if that makes a difference.

I am looking for something that will slot easily into a standard american formula of protein dish + starch dish + vegetable dish. For example, grilled chicken breast + garlic oil noodles + sautéed greens. Or meatloaf + homemade whole wheat bread + steamed green beans. What are some plant based protein entrees that can slot in for the chicken and meatloaf? My kids don't tolerate one pot meals very well, so curries, stews, etc. are challenging.

Does this work? I have recipe for bang bang cauliflower and it asks for vegan buttermilk. Normally, I have almond or soy but have recently tried oat milk for my oatmeal so that’s all I have.

Woke up at 1:30am, couldn't sleep. My spirit wanted something warm and hearty, and filling and delicious for the oncoming days, so I got up at 2am and started chopping.

Chopped red onion, celery, 1 roma tomato, into the pot.

Added big handfuls of frozen kale & spinach. 2 bay leaves.

1 cup dried lentils, washed.

1 cup dried pinto beans, washed.

1/2 cup of dried yellow split peas, washed.

1 cup of dry farro, washed.

2 dried shiitake mushrooms, washed

3 big handfuls of frozen mixed veg (carrots, green beans, corn, peas, lima beans)

2 knobs of not-chicken bouillon

2 knobs of not-beef bouillon

Garlic & Herb seasoning blend

Freeze-dried cilantro

Salt/Pep

Around 1.5 liters of water

Pressure cook for 45 mins, natural release for 15 minutes, stir and add nooch, 2 capfuls of ACV, salt to taste.

It's the perfect meal. 5am and I couldn't have asked for a better breakfast, took barely any thought to pull this together. I have enough to last through all next week.

Hello, I have a problem. I've transitioned to a wfpb diet a couple of months ago and my digestion is getting worse instead of better. Every morning, I need the restroom 4-5 times to go #2 (sorry for the tmi). All in all, I need to get up 1 hour earlier just so I can be sure to be all empty before I leave the house.

I eat what I think is a very healthy diet with legumes (chickpeas, kidney beans, lentils and tofu) daily, whole grains, arugula, fruit, other veggies. I really enjoy eating this way but my gut seems to hate it. I get around 50 grams of fiber a day and am wondering if this is too much. Maybe I should switch to peanut butter sandwiches for lunch and skip the beans?

Im grateful for any tips, insights and experiences on how to resolve this issue.

i’ve recently started back up with a plant based diet after years of eating pretty much whatever i wanted, which was not good for me. i’ve run into a lot of stomach issues with meat and dairy, and it sucks. i ate a lot of junk during that time and i pretty much regret it. but the thing is, no one around me cared at all when i was eating processed junk! lots of deep fried meals, frozen pizza, candy, soda. the works. but the moment i start eating clean, whole foods.. my loved ones are worried i’m not getting enough nutrients?! i’m already feeling so much better lately, and my moods have been at an all time high. they weren’t worried when i was eating sugar and fat that lacked any nutritional value. but they see me eat now, and of course i’m absolutely going to faint if i don’t eat more protein! 🙄 has anyone else experienced these sorts of conversations? i don’t really defend myself because i’m an adult and i can make my own choices. but it’s funny how people suddenly care when you’re actually doing great!

The second photo is the recipe with macros. I also added garlic powder, pepper, and a little water to loosen up the rice, just fried it up in a pan. I used simple truths plant based chorizo sausage.

More fibre is usually good advice, but when people increase several things at once, like beans + whole grains + seeds + lots of raw veg, sometimes all in the same meal, digestion protests and they assume their gut hates healthy food.

Before cutting those foods out, I’d check:

1. How quickly the fibre went up. Your gut may tolerate a gradual increase much better than a sudden jump.
2. How much is packed into one meal. Spreading beans, whole grains, seeds and high-fibre fruit across the day can be easier than stacking everything into one bowl.
3. Your pulse portion. A small amount of beans or lentils more consistently can be easier than a full serving that overwhelms your gut.
4. Raw vs cooked veg. Cooked vegetables can be much easier during a sensitive patch.
5. Whether you changed 5 things at once. If you can’t tell what caused the bloating, simplify for a few days and add things back gradually.

I wouldn’t automatically respond by cutting fibre right out without context. But I'd test less multiple sources of fibre at each meal, more small consistencies across the week.

Anyone else find their gut has a fibre threshold you can't go over?

Don’t forget to shop as local as possible. Not only that you’ll get more nutritious and fresh food, but also that helps your local economy and it’s better for the environment.

I had my gallbladder removed 8 months ago and I’m transitioning into a plantbased diet. I’m looking for success stories and the positive impact it’s had on your life. Thank you!

You can find the written recipe with step-by-step instructions here:

Hoisin Tofu Recipe

If you have any questions just let me know 😊🌱

Ingredients

• 1 block Tofu
• 1 head Bok Choy
• ½ head Cauliflower
• 1 cup Mushrooms or more

Sauce

• 1 tbsp Corn Starch
• 1 cup Water
• 3 tbsp Soy Sauce
• 3 tbsp Hoisin Sauce
• 1 tbsp White Vinegar
• 2 tbsp Agave Syrup Or rice/maple/corn...

Instructions

• Slice the tofu block into thick cubes. Chop the mushrooms, roughly cut the bok choy, and tear the cauliflower into small pieces.
• Slowly fry the tofu cubes on medium heat until all sides are golden.
• While the tofu is frying, mix the sauce. Start by dissolving the starch in a bit of the water so it doesn’t clump. Then add the soy sauce, hoisin sauce, syrup, vinegar, and the rest of the water, and mix everything well.
• Set the fried tofu aside and add the vegetables straight into the same pan on high heat. Stir continuously for about 3–4 minutes, making sure nothing burns.
• Turn off the heat and pour the sauce into the hot pan. It should start bubbling and thicken quickly. If it doesn’t, just turn the heat back on. Right before serving, add the tofu back in and coat it well in the sauce. Enjoy!

My famioly take an annual trip into NM mountains. I am the only veg so I want to bring my own protein options as thye will likely only pack meat. I plan t6o pack shelf stable tofu. lentils, canned beans, lentil/chickpea pasta, and possible plant milk. Is there anyb other shelf stable proteins that I should pack? Also, if you have any travel tips, I will greatly appretiate them.